I have never been a big fan of store bought marshmallows and frankly I have never understood the idea of putting them on a stick over a fire. Until now! These homemade marshmallows are out of this world, soft, spongy, fluffy and they taste heavenly. I am addicted!
As you might have noticed I am loving candy canes this season and using them for a lot of different desserts and treats.
You can cut your marshmallows in any shape you prefer. I made both one bite pieces, where the top is dipped in dark chocolate and crushed candy canes, and a larger version with a mini candy cane in the middle, perfect to hang on the edge of a cup of hot cocoa.
Last night I went to a dinner party and brought the hostess a little red tin filled with the smaller ones which made perfect mini dessert with a delicious cup of coffee.
Homemade Marshmallows are so worth making. It is a lot easier than you might think – I won’t lie to you, you might get sticky fingers but who cares about fingers when you can fill your tummy with deliciousness?
Recipe: Homemade Marshmallows
Ingredients
- 3 tbs powdered gelatin
- 2.5 dl (1 cup) cold water (divided)
- 5 dl (2 cups) granulated sugar
- 1 dl (7 tbsp) cane syrup (or light corn syrup)
- 1/4 tsp salt
- 2 large egg whites
- 1 tsp vanilla extract (you could also use peppermint)
- 2.5 dl (1 cup) powdered sugar for dusting the pan and the marshmallows
Directions
- Oil bottom and sides of a approx. 22x34 cm (8,5x14 inches) pan and dust bottom and sides with some powdered sugar
- In bowl of a standing mixer sprinkle gelatin over 1.25 dl (0.5 cup) of ice cold water, and let stand to soften
- In a heavy saucepan cook granulated sugar, cane syrup, the other 1.25 dl (0.5 cup) of the cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until your thermometer reaches 115°C (240°F)
- Remove pan from heat and pour sugar syrup over gelatin mixture
- With a standing mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 10 minutes
- In a separate bowl beat egg whites until they just hold stiff peaks
- Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into the prepared baking pan
- Sift an even layer of powdered sugar over the top
- Leave the marshmallow pan uncovered, until the marshmallows are firm, at least four hours and up to one day. I left mine over night
- Cut the marshmallows as you please, be creative! And store in an airtight container
